About Me

Amanda:I've always had a love of cooking. As a teenager, when most of my friends were watching sitcoms, I was watching Food Network. I was always experimenting on my family with my "creations." Recently I have found a new passion in food. I now follow the principles of Weston A. Price Foundation, using Real Food when I cook. I've eliminated processed foods from my life. I don't use too many measurements when I cook, just a lot of love.

I have opened up this blog to my family and some friends, so there will be a lot of recipes to enjoy. As always, please leave comments, and suggestions. If you try one of our recipes, please let us know what you thought of it! To find out more about me, visit my personal blog here.

Contributing Cooks:

Julie:One of my wonderful sister-in-laws. Shes a great mom of two. She and I share a passion for food. One of her favorite weekend spots is to go hang out at the gourmet supermarket to take in the sights! You can visit her personal blog here.

Karen:My Momma. Yes, I'm almost 30 and call her Momma. She encouraged my love for food by helping me cook many dinners while I was growing up. I cooked spaghetti so many times, that to this day, we are both "tired" of it. But back then she never complained.

Jules:I met Jules in the blogsphere and fell in love with her blog, Far from the Sticks. Here is a little more about her in her own words: I grew up in the wilds of New Hampshire. After college I went in search of warmth and sun and ended up in San Diego. In Feb. '09 I moved to Ankara, Turkey with my fiance. Officially I am now an ex-pat. I am currently butchering Turkish in my attempt to learn it, but have had more success with the food. I pounce at any chance to try a new dish, and have few boundaries when it comes to what I won't eat. Through my exeriences I am learning the intricacies of a cuisine that varies from Mediterranean to Anatolian. Growing up I never imagined this particular adventure but nonetheless am excited for what is to come.

Recipes I want to try

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Thursday, September 23, 2010

Simple Chicken Parmesan & Easy Tomato Sauce

My dear hubby, John, has been out of town for a couple of nights for work, and so upon his return tonight I wanted to make him his favorite dish of all time. Chicken Parmesan. Since he is watching calories too, I made a simple skillet version that isn't as caloric as the traditional method.-Amanda

With a very sharp knife, cut chicken breasts into 'scallopini.' Meaning, cut lengthwise across the chicken to make very thin pieces. I had a very huge chicken breast and was able to get 4 pieces! In a shallow bowl, mix the flour, basil, oregano, salt and pepper. Dredge chicken very lightly through the flour. You don't need an egg wash or anything, the moisture from the chicken will be enough, this is a very light coating.

Lightly grease a large skillet with olive oil and get it hot. Place the chicken breasts in the skillet, do not crowd them. Do it in two batches if necessary. Do not try to move them once you set them down. If you are using a non-stick skillet it will feel like they have stuck. Do not panic. Wait a few minutes and gently nudge with your spatula. If you feel it start to give, flip them over. If they still feel stuck, give them a few more seconds. When the meat "releases" it should be browned and you can flip them. When you flip the chicken, cover the browned side with the thin mozzerella slices, lower the heat and cover. Cook for another 5-6 minutes. The chicken won't take too long since you cut it so thin to start with.

In a saucepan, heat olive oil. Add garlic and onion and saute until translucent. Add tomatoes, sugar, basil, oregano and chili flakes. Let simmer covered for 15 minutes. Uncover and let simmer for 15-30 minutes longer. The longer you simmer the thicker the sauce will be. If using whole tomatoes, mash with a potato masher or use an immersion blender to blend the tomatoes smoother. Season with salt to taste.